The past couple of  posts have focused on foods that celiac patients can eat that are susceptible to contamination. Oats and beans are not the only gluten-free foods that may be cross-contaminated; other foods include meats, vegetables, gluten-free flours, fruits, and even beverages.

Contamination is common in restaurants, processing plants, and kitchens where gluten-free and gluten-rich foods coexist. While a person with celiac disease cannot necessarily control restaurant and processing plant procedures, he or she can take steps to prevent contamination in their personal kitchen! This is a more serious problem than people realize, and those who can eat gluten often do not understand the risks that come with cross-contamination. Luckily, prevention is easy if you know what to do. Here are some ways to keep that gluten away!

• Always wipe down counters and wash hands… everyone should be doing this anyway, so this should be absolutely no problem!
• Keep all gluten-rich foods and kitchen equipment used to cook foods with gluten in one area of the kitchen. Do not let gluten get all over the kitchen or it will become a bigger risk!
• Label and color code equipment! Yes, non-celiac people… Food can become contaminated with equipment.
• Do not use the same sponge to wash dishes carrying gluten-free food. It is better to be safe than sorry. Most people do not think about this, but the little steps do matter.
• Make sure people do not take gluten-filled food around the house. The last thing you want is crumbs and residue everywhere besides the kitchen!
• Use a different toaster for gluten-free bread. There are crumbs everywhere in toasters – crumbs with lots of gluten in them!

Contamination is such an important aspect of avoiding gluten; those who cannot eat it must take this issue seriously and those who can eat it must be respectful and considerate when they are cooking for gluten-free people! If you have celiac disease and still get sick from time to time, see if you are missing any of these steps in your kitchen routine; one of them just might make the difference.

Special thanks to Ashley Fowler, nutrition student at Clemson University, SC for writing this post!